Sticky Toffee Apple Cake & One Pot Pasta Bowl
Sticky Toffee Apple Cake
Ingredients
Apple Cake:
Toffee Sauce:
Instructions
Preheat oven to 350°F. Prepare an 8-inch square baking pan.
Peel the apples. Dice 1½ apples into small pieces. Grate the other 1½ apples on the large holes of a box grater, rotating around the core. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
Using a mixer mix the butter until smooth, about 2 minutes. Add the brown and granulated sugars. Mix for another 4 minutes.
Add the eggs and vanilla extract then mix on medium speed until creamy and combined.
Stop the mixer. Add the dry ingredients in two batches, folding together until just combined. Add the diced and shredded apples and fold until the batter is all incorporated.
Scrape the batter into the prepared pan and use a spatula to spread until smooth. Bake for 35-40 minutes, or until a toothpick cake comes out clean.
During the last 10-15 minutes of baking, make the toffee sauce. Place the heavy cream, brown sugar, and butter in a saucepan over medium heat.
Stir until the butter melts and the mixture simmers. Continue cooking, stirring frequently, for 11 minutes or until the toffee sauce thickens. Turn off the heat and cover to keep warm.
When the cake comes out, prick it all over with a wooden skewer.
Pour half of the toffee sauce over the warm cake. Allow the toffee to soak into the cake as it cools, waiting at least 15 minutes before removing from the pan.
*In flyer November 19 - 25, 2023
Recipe and photo credit: The Food Network
one pot pasta bowl
Ingredients
8 ounces dry pasta
8 oz cherry tomatoes, cut in half
4 garlic cloves, minced
1 yellow onion, thinly sliced
1 small zucchini, chopped and quartered
6 oz cremini mushrooms, sliced
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1 1/4 cup pasta sauce
2 1/2 cups water
4 oz fresh spinach
4 tbs fresh basil chopped
6 oz parmesan grated
Instructions
Add the uncooked pasta to a large pot. Add the remaining ingredients – except for the spinach and parmesan – and mix well. Bring the pot to a boil over high heat.
Once boiling, reduce the heat to medium low and cook the pasta for 11-16 minutes, until al-dente. Stir the mixture every 2 minutes to prevent anything from sticking to the bottom of the pan.
Turn the heat off and fold the spinach into the pasta. Once the spinach has wilted, divide the pasta into serving bowls and top with parmesan. This recipe is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days.
*In flyer November 19 - 25, 2023
Recipe and photo credit: From My Bowl
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Chicken Gyros & Swedish Visiting Cake
Chicken Gyros
Ingredients
1 tbsp olive oil
1 large yellow onion, finely chopped
2 carrots, diced
4 garlic cloves, minced
1.1 pounds/500 g cremini mushrooms, finely sliced
1 tsp each: black pepper, sweet paprika, dried thyme, dried rosemary
3/4 cup wild rice, quick-cooking
4 cups /1 L chicken broth
2 tbsp low sodium soy sauce
2 chicken breast fillets
1 cup heavy cream
3 tbs chopped parsley, more for serving
Instructions
Get all the prep done before you start cooking: slice the mushrooms, mince the garlic, finely chop the onion, peel and thinly slice the carrots. Chop the parsley.
Heat oil over medium low in a large pot. Add carrot, onion and garlic. Cook until soft and fragrant, about 3 minutes.
Increase heat to medium high and add mushrooms. Cook until they release the moisture and start to brown. Stir in pepper, paprika, thyme and rosemary. Add the rice and stir to combine.
Pour in chicken broth, bring to a boil. Add soy sauce and chicken fillets. Cover the pot and lower the heat. Simmer for 15 minutes.
When ready, remove the chicken fillets and place onto a clean plate. Add cream and parsley. Simmer, uncovered, for 5 minutes.
In the meantime, shred the chicken using two forks. Hold a fork in each hand, and use them to pull the meat apart. Return chicken to the pot. Taste, and adjust salt. Serve!
*In flyer November 5 - 11, 2023
Recipe and photo credit: Serving Dumplings
Roasted Butternut Squash Salad
Ingredients
For the chicken:
2 lbs boneless skinless
chicken thighs
1/2 cup plain Greek yogurt
6 cloves garlic minced
1/4 cup olive oil
1 tsp lemon zest
3 tbs fresh lemon juice
2 tbs red wine vinegar
1 1/2 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp kosher salt
1/2 tsp black pepper
Olive oil, for brushing the grill
For serving:
6 Pita breads, warmed
2 medium tomatoes, diced
1/2 English cucumber, diced
11/2 cups shredded Romaine lettuce
2/3 cup crumbled feta cheese
Pickled Red Onions/sliced red onions
Tzatziki Sauce
Instructions
Place the chicken in a Ziploc bag or medium bowl. Set aside.
In a medium bowl, combine the Greek Yogurt, garlic, olive oil, lemon zest, fresh lemon juice, red wine vinegar, oregano, paprika, salt, and pepper. Whisk until smooth.
Pour the marinade over the chicken and stir to coat. If you are using a bag, add the marinade to the bag and seal it tight, removing as much air as possible. Move the chicken around, making sure it is well coated. Seal the bag tightly.
Place in the refrigerator and marinate for 45 minutes or up to 6 hours.
Preheat the grill to a medium-high heat. You can also use a grill pan. Brush the grill or grill pan with olive oil to make sure the chicken doesn’t stick.
Use tongs to remove the chicken from the marinade, place on the hot grill. Discard remaining marinade.
Grill the chicken for 4 to 6 minutes on each side, until golden brown and cooked through, time will depend on how thick the chicken is. Transfer the grilled chicken to a cutting board and let rest for 5 minutes. Use a sharp knife to cut the chicken into bite-size pieces.
To assemble, fill warm pita bread with chicken, tomato, cucumber, lettuce, pickled red onion, and feta cheese. Top with tzatziki sauce. Fold the pita over like a sandwich and serve immediately.
*In flyer November 12 - 18, 2023
Recipe and photo credit: Two Peas and Their Pod
Swedish visiting cake
Ingredients
Topping
1 cup confectioner’s sugar
3 large egg whites (save the
yolks for another use)
1/4 tsp almond extract
1 1/2 cups sliced almonds
Cake Base
Garnish: confectioner’s sugar
Instructions
Preheat your oven to 350F. Butter and line a 9×9 baking pan with parchment paper. The parchment paper is only necessary if you want to lift out the cake for neater slicing.
Topping: Put the egg whites in a medium bowl and break them up a little with a fork. Add the extract and powdered sugar and blend together. The mixture will be lumpy. Gently stir in the almonds, and mix well, taking care not to break the almonds. Set aside.
Cake base: In a large mixing bowl whisk the sugar, eggs, extracts and salt together until pale and slightly thickened. This will take a bit of elbow grease and a good couple of minutes.
Using a silicone spatula fold in the flour. Then fold in the melted and cooled butter until the batter is homogenous and smooth. Turn the batter into your prepared pan.
Top the batter with the almond topping. I use my fingers and drop small bits all over the surface of the batter to more easily distribute it. Smooth it down with an offset spatula and spread to the edges and corners.
Bake in the center of the oven for 29-33 minutes. The top will turn golden and the center may still be slightly soft. A toothpick inserted in the center should come out without obvious wet batter on it. Do not over bake this cake.
Let your Swedish visiting cake cool for about 15-20 minutes before lifting it out using the parchment paper to cool completely on a rack.
Dust generoulsy with powdered sugar and slice just before serving. You can also serve with whipped cream and berries if you like.
*In flyer November 12 - 18, 2023
Recipe and photo credit: The View from Great Island
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Mushroom Chicken and Wild Rice Soup & Roasted Butternut Squash Salad
Mushroom Chicken & Wild Rice Soup
Ingredients
1 tbsp olive oil
1 large yellow onion, finely chopped
2 carrots, diced
4 garlic cloves, minced
1.1 pounds/500 g cremini mushrooms, finely sliced
1 tsp each: black pepper, sweet paprika, dried thyme, dried rosemary
3/4 cup wild rice, quick-cooking
4 cups /1 L chicken broth
2 tbsp low sodium soy sauce
2 chicken breast fillets
1 cup heavy cream
3 tbs chopped parsley, more for serving
Instructions
Get all the prep done before you start cooking: slice the mushrooms, mince the garlic, finely chop the onion, peel and thinly slice the carrots. Chop the parsley.
Heat oil over medium low in a large pot. Add carrot, onion and garlic. Cook until soft and fragrant, about 3 minutes.
Increase heat to medium high and add mushrooms. Cook until they release the moisture and start to brown. Stir in pepper, paprika, thyme and rosemary. Add the rice and stir to combine.
Pour in chicken broth, bring to a boil. Add soy sauce and chicken fillets. Cover the pot and lower the heat. Simmer for 15 minutes.
When ready, remove the chicken fillets and place onto a clean plate. Add cream and parsley. Simmer, uncovered, for 5 minutes.
In the meantime, shred the chicken using two forks. Hold a fork in each hand, and use them to pull the meat apart. Return chicken to the pot. Taste, and adjust salt. Serve!
*In flyer November 5 - 11, 2023
Recipe and photo credit: Serving Dumplings
Roasted Butternut Squash Salad
Ingredients
For the Roasted Squash
For the Salad
5 ounces mixed baby greens
¼ cup dried cranberries
⅓ cup feta cheese crumbled
1 large bartlett pear cubed into ½-inch cubes
2 tbs walnuts, chopped
For the Apple Cider Viniagrette
¼ cup apple cider vinegar
2 tbs honey or maple syrup
1 tsp minced garlic
1 tsp salt
1/2 tsp pepper
½ cup extra virgin olive oil
Instructions
Roast the Butternut Squash. Toss the cubed squash in 2 teaspoons of oil and season with salt and pepper. Roast at 400 degrees for 40 minutes, or until browned and fork-tender. Allow the squash to cool slightly before adding it to the salad.
Prepare the Dressing. In a small mixing bowl, mix together the apple cider vinegar, honey, garlic, salt, and pepper together. Slowly whisk in olive oil.
Toast the Nuts. If your nuts are not already toasted, place them into a dry skillet over medium heat. Heat for 3-4 minutes, tossing occasionally. Turn off the heat as soon as you begin to smell the nuts.
Assemble Salad. Mix the greens with ¼ cup of the salad dressing. Top the greens with the Roasted Butternut Squash, pears, cranberries, and walnuts if using. Toss lightly. Serve with additional dressing on the side.
*In flyer November 5 - 11, 2023
Recipe and photo credit: A Mind Full Mom
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Loaded Mexican Pizza & Halloween Cookies
Loaded Mexican Pizza
Ingredients
1 can (15 ounces) black beans, rinsed and drained
1 large red onion, chopped
1 small sweet yellow pepper, chopped
3 teaspoons chili powder
3/4 teaspoon ground cumin
3 medium tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
3 garlic cloves, minced
1 prebaked 12-inch thin pizza crust
2 cups chopped fresh spinach
2 tablespoons minced fresh cilantro
Hot pepper sauce to taste
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
Instructions
In a small bowl, mash black beans. Stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeno and garlic.
Place crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, pepper sauce, cheddar cheese and pepper Jack cheese.
Bake at 400° for 14-17 minutes or until cheese is melted.
*In flyer October 29 - November 4, 2023
Recipe and photo credit: Taste of Home
Halloween cookies
Ingredients
1/2 cup butter, at cool room temperature
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 egg, at room temperature
1 cup all-purpose flour
1/2 cup Dutch-process or Black cocoa powder, sifted
1 TBS cornstarch
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup white chocolate chips, plus more for garnish
1 cup Halloween M&MS, plus more for garnish
Edible candy eyeballs, for garnish
Instructions
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 5 minutes. Scrape the bowl down before adding in the vanilla extract and egg, beating well to combine.
In a separate bowl, whisk together the flour, cocoa, cornstarch, baking soda, and baking powder. Gradually add in the dry ingredients to the wet ingredients and beat until a slightly sticky dough forms. Fold in the white chocolate chips and M&Ms with a rubber spatula.
Using a large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Dot the balls of cookie dough with extra chips, M&Ms, and candy eyeballs. Bake for about 14 minutes, until puffy but still soft, being careful not to overbake. Allow to cool on baking sheet for 6 minutes before removing to a wire rack to cool completely.
*In flyer October 29 - November 4, 2023
Recipe and photo credit: Handle the Heat
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Mushroom Stroganoff & Green Bean Salad
Mushroom Stroganoff
Ingredients
1 cup chopped onion
2 tbs unbleached all-purpose flour
2 cups vegetable broth or beef
1 tbs Worcestershire sauce*
1 tsp tomato paste
5 oz sliced white mushrooms
8 oz sliced Cremini
3.5 oz Shiitake mushrooms
1/2 tsp thyme
salt and pepper to taste
2 tbs white wine or sherry
1/4 cup reduced-fat sour cream
8 oz uncooked noodles
1 tbs minced fresh flat-leaf parsley for garnish
Instructions
Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.
Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.
Stir in sour cream; add noodles, mix well and garnish with parsley if desired.
*In flyer October 22 - 28, 2023
Recipe and photo credit: Skinny Taste
Green Bean Salad
Ingredients
For the Salad
1 lb green beans trimmed and cut into 2 inch pieces
1 cup cherry tomatoes halved
1/2 cup red onion thinly sliced
1/2 cup feta cheese crumbled
1/3 cup kalamata olives sliced
1/4 cup chopped fresh herbs such as dill, parsley
For the Dressing
1/4 cup olive oil
1 tsp Dijon mustard
2 tbs red wine vinegar
1 tbs lemon juice
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried oregano
salt and pepper to taste
Instructions
Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until just tender.
Drain the green beans and place them in a bowl of ice water to cool. Place on a paper towel and pat dry.
Add the green beans, tomatoes, onion, feta cheese, olives and herbs to a large bowl.
In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, lemon juice, garlic powder, onion powder, dried oregano and salt and pepper.
Pour the dressing over the vegetables and toss to coat,
then serve.
*In flyer October 22 - 28, 2023
Recipe and photo credit: Dinner at the Zoo
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Sushi Bowl & Pineapple Cake
Sushi Bowl
Ingredients
For Baked Tofu
14 oz extra-firm tofu, patted dry and cubed
½ tbs extra-virgin olive oil
2 tbs tamari
½ tsp sriracha
1 tbs cornstarch, optional
For Sushi Bowl
3 cups cooked brown or white rice
2 tbs rice vinegar
1 tbs cane sugar
1 tsp sea salt
1 recipe Baked Tofu
2 avocados, sliced
2 ripe mangoes, diced
2 Persian cucumbers, thinly sliced
4 scallions, thinly sliced
Pickled ginger
Pickled radishes, optional
Thinly sliced nori or seaweed snacks, for garnish
Sesame seeds, for garnish
Microgreens, for garnish
Spicy Mayo, for serving
Instructions
For Baked Tofu
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Toss the cubed tofu with the olive oil, tamari, and sriracha. For extra crispy tofu, sprinkle with the cornstarch and gently toss to coat.
Spread the tofu evenly onto the baking sheet. Bake 25 to 30 minutes or until browned around the edges. Remove and serve warm.
For Sushi Bowl
While the rice is still warm, toss it with the rice vinegar, cane sugar, and salt.
Divide among 4 bowls and top with the baked tofu, avocado, mango, cucumbers, scallions, pickled ginger, and pickled radishes, if using. Garnish with nori, sesame seeds, and microgreens and serve with spicy mayo.
*In flyer October 15 - 21, 2023
Recipe and photo credit: Love and Lemons
Pineapple cake
Ingredients
Instructions
Preheat oven to 350°F. Grease a 9x13 pan.
Combine flour, sugar and baking soda in a bowl and mix well.
Stir in eggs and pineapple until very well mixed. Pour into prepared pan.
Bake 28-32 minutes or until a toothpick comes out clean. Do not overcook.
Top with cream cheese frosting or whipped cream.
*In flyer October 15 - 21, 2023
Recipe and photo credit: Spend with Pennies
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Shrimp Stuffed Squash & Smothered Pork Chops
Shrimp Stuffed Squash
Ingredients
1 small acorn squash about 1.5 lbs
2 cups of cleaned medium shrimps
1 tbs olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup red bell pepper
5 cloves of garlic chopped
1/2 tsp of Bouillon
½ of salt
½ tsp of black pepper
Instructions
Preheat your oven to 375F.
Slice the acorn squash in half making to make two identical squash bowls and remove the seeds. When possible, in order for the squash to sit upright, trim portion of the bottom. Also, you can trim about an inch of the inside of the squash to allow room for enough filling. Place your squash bowl in a baking pan and set aside.
Over medium heat, in a sauté pan stir fry the shrimp in a little oil, add your garlic, onion, black pepper, diced bell peppers, the optional scooped out squash meat, salt and bouillon. Sauté for about 7 minutes and remove from the stove.
Divide the stir fry veggies and shrimps evenly among the squash bowl then bake for 40 minutes or until the squash is tender.
Serve warm.
*In flyer October 8 - 14, 2023
Recipe and photo credit: Savourous
Smothered Pork Chops
Ingredients
4 center cut bone-in pork chops 1-inch to 1 1/2-inches thick
1 1/2 tsp salt *
2 tsp black pepper
1 tbs olive oil
1 large white onion halved and sliced
8 ounces mushrooms sliced
2 tbs butter
4 cloves garlic minced
2 tbs all-purpose flour
2 cups chicken broth
Instructions
Preheat oven to 350 degrees. Heat a heavy, oven safe skillet over medium-high heat. Season the pork chops on both side generously with salt and pepper.
Sear the chops for 4 to 6 minutes per side over high heat. For thick chops (over 1-inch thick) transfer them to a 9x13 pan and finish cooking in the preheated 350 degree oven until the pork reaches an internal temperature of 145 degrees Fahrenheit, about 20 minutes.
Return the skillet to medium-high heat. Add in the olive oil, onion, and mushrooms and saute for 5-7 minutes until mushrooms and onions are soft and translucent.
Add in butter and garlic and cook garlic for 60 seconds.
Sprinkle in flour and stir until all white specks have disappeared, about 1 minute. Pour in the chicken broth and bring to a simmer, stirring until the sauce thickens.
When pork is cooked through, return the pork to the skillet. Serve hot smothered with the onion and mushroom gravy.
*In flyer October 8 - 14, 2023
Recipe and photo credit: The Stay at Home Chef
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Bacon Brussel Sprout Salad & Moroccan Chicken with Cauliflower Stew
Bacon & Brussel Sprout Salad
Ingredients
Instructions
Cook and crumble the bacon.
Squeeze the juice of the lemon and orange into a large bowl with the shallots and garlic. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.
Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.
Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.
*In flyer October 1 - 7, 2023
Recipe and photo credit: Pinch of Yum
Moroccan Chicken & Cauliflower Stew
Ingredients
1 tsp ground cumin
1 tsp ground ginger
½ tsp salt
½ tsp ground cinnamon
¼ tsp cayenne or 1/2 tsp crushed red pepper
2 lbs chicken thighs and/or drumsticks
1 tbs or olive oil
3 cloves garlic, minced
1 28 ounce can crushed tomatoes
1 ½ cup reduced-sodium chicken broth
2 cup small cauliflower florets and/or halved green beans
1 15 ounce can chickpeas, rinsed and drained
¼ cup coarsely chopped dried apricots
¼ cup coarsely chopped pitted green olives
3 cup hot cooked couscous or rice (optional)
Chopped flat-leaf parsley
Instructions
In a small bowl combine cumin, ginger, cinnamon, cayenne, and 1/2 tsp. salt. Rub chicken with half the spice mixture.
In a 4- to 6-qt. Dutch oven heat coconut oil over medium. Cook chicken 6 to 8 minutes or until browned, turning once. (Cook in batches if necessary to prevent crowding.) Add garlic around chicken; cook 1 minute more. Add remaining spice mixture, the crushed tomatoes, and broth. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Add cauliflower, chickpeas, apricots, and olives. Return to boiling; reduce heat. Simmer, covered, 25 minutes. Uncover; cook 10 minutes more or until chicken is tender, stirring occasionally. Remove and shred chicken, discarding skin and bones. Stir shredded chicken into stew. If desired, serve over couscous and top with parsley. Serves 4.
Tips
For a thicker stew, stir together 1/4 cup water and 2 tablespoons cornstarch. Stir into Stew for the last 5 minutes cook time.
*In flyer October 1 - 7, 2023
Recipe and photo credit: Better Homes & Gardens
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Hearty Ham Soup & Yummy Plum Cake
Hearty Ham Soup
Ingredients
¼ cup unsalted butter
2 cups chopped onion
1 cup diced carrot (¼-inch dice)
1 cup diced celery (¼-inch dice)
¼ to 1 tsp kosher salt, to taste
½ tsp freshly-ground black pepper, plus additional to taste
5 cloves garlic, minced
1 lb dried split peas, rinsed and sorted
1 meaty ham bone
1 large bay leaf or 2 small)
2 tsp fresh thyme leaves,
chopped & divided
6 cups chicken stock
2 cups water
1 cup diced ham (¼-inch dice)
Croutons/Toast for serving
Instructions
In a large pot or Dutch oven, melt butter and add onion, carrot, celery, salt and pepper. Cook until vegetables are softened, 6-9 minutes. Add garlic and cook until aromatic. Stir in split peas.
Add ham bone, bay leaf, and 1 tsp thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60-95 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency.
Add diced ham during the last 10 minutes of cooking. When ready to serve, remove and discard ham bone and bay leaf, and stir in remaining 1 tsp fresh thyme. Season to taste with salt, if needed. Serve hot with croutons and cracked black pepper.
*In flyer September 24 - 30, 2023
Recipe and photo credit: Striped Spatula
Yummy Plum Cake
Ingredients
1½ cups all-purpose flour
1½ tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cardamom
½ tsp salt
8 tbs (½ cup) unsalted butter, softened, plus more forthe pan
1 cup plus 2 tbs sugar, divided
1 large egg
1 tsp vanilla extract
½ cup milk (low-fat is fine)
1 lb plums, pitted and quartered
Instructions
Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan.
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
In the bowl cream the butter and 1 cup of the sugar until pale and fluffy. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, until smooth.
Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tbs of sugar over the plums.
Bake for 60 to 70 minutes, until golden on top and set in the center. Serve with ice cream.
*In flyer September 24 - 30, 2023
Recipe and photo credit: Once Upon a Chef
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Persian Chicken & Shrimp Lettuce Wraps
Persian Chicken
Ingredients
8 chicken drumsticks
2 tsp each: salt & black pepper, divided
1 tsp each: sweet paprika, garlic powder
juice from ½ lemon
2 tbsp olive oil, divided
1 tbs unsalted butter
1 yellow onion, finely chopped
6 garlic cloves, minced
1 tsp each: ground cumin, sumac
½ tsp ground coriander
1 cup uncooked basmati rice
1 can 14 oz chickpeas, drained
3 ½ cups chicken broth
½ cup almonds, roughly chopped
cilantro and pomegranate seeds, for serving
Instructions
To a big bowl, add drumsticks, paprika, garlic powder, lemon juice, 1 teaspoon salt and pepper, and 1 tablespoon olive oil. Massage the chicken with the spice mixture. Set aside.
Finely chop the onion, mince the garlic and roughly chop the almonds.
Heat butter and the remaining oil in a large ovenproof skillet or pot over medium. Add drumsticks and cook 5 minutes per side or until golden brown. Remove from skillet onto a clean plate.
Add onion and garlic, cook for 3 minutes. Add cumin, sumac, coriander and the remaining salt and pepper. Add rice and stir until mixed, toast for 2 minutes.
Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes or until most of the liquid is absorbed by the rice. Add more broth if needed.
In the meantime, preheat the oven to 400°F/200°C.
Stir in chickpeas and nestle chicken drumsticks in the rice, cover and simmer for 8 minutes more.
Remove the lid and sprinkle with almonds. Transfer the skillet to the oven and bake, uncovered, for 15-20 minutes or until the chicken is cooked through and golden. Top with cilantro and pomegranate seeds. Enjoy!
*In flyer September 17 - 23, 2023
Recipe and photo credit: Serving Dumplings
shrimp lettuce wraps
Ingredients
1 Tahini Green Goddess Dressing
¼ English cucumber, halved lengthwise & thinly sliced into half moons
½ cup cherry tomatoes, halved
2 baby bell peppers, sliced into rings
4 green onions, trimmed, whites and greens chopped
½ cup Basil leaves, cilantro, or parsley
12 ounces large shrimp, peeled and deveined
Kosher salt
½ tsp garlic powder
½ tsp dried oregano
Extra virgin olive oil
½ lemon
1 head lettuce
Instructions
Purchase Green Goddess Dressing with Tahini.
Prepare and slice the vegetables and set them aside.
Pat the shrimp dry and toss it with kosher salt, the garlic powder, and dried oregano.
Heat 1 tbs extra virgin olive oil in a large non-stick pan. Add the shrimp and cook for 3 to 4 minutes or until no longer grey. Immediately squeeze the lemon all over the shrimp.
Assemble the lettuce wrap. Take one lettuce leaf (or you can overlap two leaves if you’re using smaller lettuce leaves) and arrange some of the veggies and fresh herbs on top. Add 1 to 2 shrimp. And finish with a drizzle of the green goddess dressing.
Serve the lettuce wraps with a bit more of the green goddess dressing on the side.
*In flyer September 17 - 23, 2023
Recipe and photo credit: The Mediterranean Dish
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Mongolian Beef & Egg Fried Rice
Mongolian Beef
Ingredients
2 New York Strip Steaks, thinly sliced
3 tbs cornstarch
2 tbs vegetable oil, divided
3 cloves garlic, minced
2 tbs minced ginger
1/3 cup low sodium soy sauce
1/4 cup water
1/4 cup light brown sugar
2 green onions sliced into 1 inch pieces
Salt and pepper to taste
Garnish: 1 tsp toasted sesame seeds optional
Instructions
Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.
Place a large skillet over medium-high heat and add 1 tablespoon oil. Add garlic and ginger and sauté for 1 minute. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes.
Pour sauce into a liquid measuring cup and set aside.
Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.
Pour sauce back into skillet and stir together with beef. Simmer and allow sauce to thicken, 1 to 2 minutes.
Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.
Pour Mongolian beef over steamed rice and serve.
*In flyer September 10 - 16, 2023
Recipe and photo credit: Spoon Fork Bacon
Egg Fried Rice
Ingredients
3 tbs butter, divided
2 large eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
4 cloves garlic, minced
salt and black pepper
4 cups cooked and chilled rice
3 green onions, thinly sliced
4 tbs soy sauce, or more to taste
2 tsp oyster sauce
1/2 tsp toasted sesame oil
Instructions
Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tbs butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tbs of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
*In flyer September 10 - 16, 2023
Recipe and photo credit: Gimme Some Oven
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Chana Masala & Indian Fried Rice
Chana Masala
Ingredients
1 1/2 cups dried chickpeas, soaked in water 12-24 hours
2–3 tbs ghee or coconut oil
2 bay leaves
2 tsp cumin seeds (whole)
1 tsp fennel seeds
3 large shallots
6 garlic cloves, rough chopped
1/2 –1 jalapeno, finely diced
3 tsp fresh ginger, minced
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder or paprika
1 tsp dried fenugreek leaves
1/2 tsp ground turmeric
2 medium tomatoes, diced (and their juices)
1 1/2 tsp salt
2 cups water if using dry, soaked chickpeas
1–2 teaspoons honey or sugar if needed
Instructions
In a large pot or dutch oven, over medium-high heat, heat ghee and add whole bay leaves and cumin seeds and fennel seeds stirring 1-2 minutes until fragrant and golden. Add onions. Sauté 7-8 minutes until golden, lowering the heat to medium. Add garlic, ginger and diced chili, sauté 3-4 minutes.
Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.
Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits. Once the tomatoes start to break down add the water, salt, and dry, soaked chickpeas. Give a good stir, scraping up any browned bits. Bring to a boil, cover, simmer gently until chickpeas are tender, about 45 minutes. Taste and adjust salt. If it tastes bitter, add a little sugar or honey to balance. Serve with rice and pita bread.
*In flyer September 3 - 9, 2023
Recipe and photo credit: Feasting from Home
Indian Fried Rice
Ingredients
3 cups cooked basmati rice
1 onion, thinly sliced
1–2 tbs ghee, or olive oil, or peanut oil
7 garlic cloves, rough chopped
1 bell pepper, diced
1 1/2 cups snap peas or frozen peas
pinch salt and pepper
1–2 tbs ghee, or olive oil
3 serrano chilies, split lengthwise
1/2 cup peanuts (or cashews)
10–15 curry leaves sub 3 bay leaves)
1 tsp black mustard seeds (or regular)
1 tsp cumin seeds
pinch chili flakes
3/4 tsp salt
1 tsp turmeric
1 tsp coriander
1/4 tsp asafoetida (optional)
chili flakes to taste
squeeze of lime (optional)
Instructions
Cook basmati rice, and drain well.
In a large skillet, heat ghee over medium heat. Add onion and saute until tender about 6 minutes. Add garlic and remaining veggies, cooking until just tender - you want them bright, crisp and vibrant. Season with salt and pepper and set them aside in a bowl.
In the same skillet, over medium heat, add another 2 tablespoons of ghee, coating pan well. Add the 3 split serrano chilies and peanuts. Swirl or stir for 3-4 minutes until fragrant. Add the curry leaves, stir for 1 minute. Add the mustard seeds, cumin seeds and chili flakes, stir until mustard begins to pop, about 1 minute.
Add the drained basmati rice to the same pan, and stir to combine, getting all those seeds and peanuts up from the bottom and edges. Sprinkle in the salt, turmeric, coriander and asafoetida. If you like heat, add more chili flakes. Fold in the sauteed veggies, and saute until heated through, scraping up any crispy browned bits- a metal spatula works well here.
Taste, adjust salt, chili flakes and add a squeeze of lime if you like.
Garnish with scallions, cilantro & lime.
Serve over a bed of spinach.
*In flyer September 3 - 9, 2023
Recipe and photo credit: Feasting from Home
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Baked Shrimp Orzo, Mezze platter & ginger carrot juice
Panzanella Salad
Ingredients
2 tbs olive oil
½ cup brown mushrooms, thinly sliced
1 large onion, diced
2 tbs garlic, minced
1 (28 oz.) can diced tomatoes
1 cup chicken broth
1 cup uncooked orzo
1 tsp Italian seasoning
½ tsp salt
¼ teaspoon ground black pepper
1 lb. large shrimp (about 16 pieces), peeled and deveined
½ cup feta cheese, crumbled (and more for serving)
lemon wedges, sliced (optional, for serving)
fresh basil, chopped (optional, for serving)
Instructions
Preheat oven to 400F.
Heat oil in a large 12-inch cast-iron skillet over medium-high heat until the hot oil sizzles, about 3 minutes. Add mushrooms, onion, and garlic and sauté until tender and fragrant, about 4-6 minutes.
Pour in diced tomatoes and chicken broth. Turn the heat down to medium and stir well to mix. Bring the mixture to a simmer, about 4-5 minutes.
Stir in orzo and season with Italian seasoning, salt and pepper. Arrange shrimp evenly over orzo and sprinkle feta cheese on top.
Bake for 15-20 minutes until the shrimp turn opaque. Orzo should double in size when it is cooked. Let rest for 5 minutes before serving. Drizzle with lemon juice, fresh basil, and additional feta, if desired, and serve.
*In flyer August 27 - September 2, 2023
Recipe and photo credit: Ahead of Thyme
mezze platter
Ingredients
Whipped Feta
Muhammara
Tabbouleh
Pita bread
Cherry tomatoes
Sliced Persian cucumbers
Halved or quartered radishes
Halved artichoke hearts
Green and kalamata olives
Cubed feta
Lemon wedges
Sprigs of fresh mint and/or parsley
Instructions
Choose desired components from the list above and arrange on a large platter.
*In flyer August 27 - September 2, 2023
Recipe and photo credit: Love and Lemons
ginger carrot juice
Ingredients
1 lb carrots
2 naval oranges, skins removed and cut into slices
11/2 lemon, skin removed and cut into quarters
1 2-inch piece of fresh ginger, skin removed
Instructions
Feed the carrots, orange slices, lemon pieces, and ginger through a masticating juicer, alternating hard and soft ingredients for the optimal efficiency.
Divide the juice between two glasses and serve immediately.
*In flyer August 27 - September 2, 2023
Recipe and photo credit: Clean Eating Kitchen
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Panzanella Salad & Creamy Garlic Mushroom Chicken
Panzanella Salad
Ingredients
3 tbs virgin olive oil more for drizzling
3 tbs fresh lemon juice
4 garlic cloves, minced
1 tsp Dijon mustard
½ cup sliced red onion
Kernels from 2 ears of fresh corn
10 small or 5 medium tomatoes, sliced into wedges
16 cherry tomatoes, sliced in half
3 peaches, pitted and sliced
4 to 5 cups cubed crusty bread
1 cup chopped fresh basil
Sea salt and freshly ground black pepper
1 cup roasted chickpeas
Instructions
In the bottom of a large bowl, combine the olive oil, lemon juice or vinegar, garlic, mustard, ½ teaspoon of salt, and a few grinds of pepper. Add the onion, and corn and toss until coated. Let sit for 10 minutes while you prep everything else.
To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and more lemon, salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and the chickpeas.
*In flyer August 20 - 26, 2023
Recipe and photo credit: Love & Lemons
Creamy Garlic Mushroom Chicken
Ingredients
For The Chicken
1 1/2 pounds boneless skinless chicken thighs
1 tsp each onion powder & garlic powder
1/2 tsp each of dried thyme and rosemary
1/2 tsp salt
1/4 tsp cracked black pepper
2 tbs olive oil
For The Sauce
1 tbs butter
9 ounces sliced brown mushrooms
6 cloves garlic, minced
1 tbs fresh chopped parsley
1 tsp each of dried thyme and dried rosemary
1 1/2 cups heavy cream
1/2 cup fresh shredded parmesan cheese
Instructions
Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
Heat 1 tbs of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve with pasta.
*In flyer August 20 - 26, 2023
Recipe and photo credit: Cafe Delites
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Tomato, Peach, Burrata Salad & Baked BBQ Pork Chops with Veggies
Tomato, Peach & Burrata Salad
Ingredients
Vinaigrette
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tbs honey
1/2 shallot, finely chopped
2 garlic cloves, grated
1 tsp lemon zest
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1 tbs chopped fresh dill
1 tbs chopped fresh thyme
red pepper flakes
salt and pepper
Salad
11/2 - 2 cups cherry tomatoes, halved if large
2-3 peaches, sliced into wedges
1 cup pitted fresh cherries
8 ounces burrata cheese, at room temperature
1/4 cup toasted pumpkin seeds
Instructions
Preheat To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chilli flakes, salt, and pepper.
In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 25 minutes at room temperature or up to 3 hours in the fridge.
Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.
*In flyer August 13 -19, 2023
Recipe and photo credit: Half Baked Harvest
salmon bowls
Ingredients
4 pork chops
5 tbs vegetable oil , divided
2 tbs Worcestershire Sauce
1/4 cup bbq sauce
2 tsp onion powder
1 tsp Dijon mustard
1 tbs packed brown sugar
5 cloves minced garlic
1/2 tsp salt
black, fresh cracked pepper
7 small potatoes, cut into bite sized pieces
4 large carrots, cut into bite sized pieces halved
2 cups green beans, halved
2 bell peppers, cut into bite sized pieces
Minced parsley for garnish, optional
Instructions
Preheat oven to 425°F. Prepare a baking sheet lined with parchment paper or foil. Set aside.
Make the marinade: in large ziplock bag, combine 4 tbs of olive oil, so Worcestershire, bbq sauce, onion powder, mustard, brown sugar and garlic. Season with salt and pepper to taste. Rub the bag or whisk to combine all the ingredients. Place pork chops in the marinade and coat the pork chops. Marinade the pork chops for at least 35 minutes.
Toss the potatoes, carrots, green beans and bell pepper with the remaining 2 tbs of olive oil. Season with salt and pepper to taste.
Take pork chops out of the marinade bag and place on baking sheet. Add the potatoes and carrots on same baking sheet around the pork chops. Brush leftover marinade over the potatoes, carrots, and the pork chops.
Bake the pork chops for 40-50 minutes, or until the pork chops are cooked through or internal temperature reaches 145°F.
Change the oven setting to “Broil” with the oven rack about 6-8 inches from the heating element. Broil the pork chops for about 3-7 minutes or until a nicely browned crust forms.
Garnish with minced parsley, optional. Serve warm.
*In flyer August 13 -19, 2023
Recipe and photo credit: White on Rice Couple
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Farmers Market veggie quesadilla & salmon bowls
Farmer’s Market Veggie Quesadilla
Ingredients
2 tsp olive oil
1 cup diced onion
6 garlic cloves, chopped
4 cups finely chopped veggies: bell pepper, zucchini, squash, mushrooms, broccoli, sweet potato, corn, etc.*
1/2 tsp salt
1 tsp dried oregano
1 tsp cumin
1 tsp coriander
1 tsp chilli powder
2 cups chopped greens- beet greens, turnip greens, spinach
1 cup black beans*
2 tbs water
1/4 cup cilantro, chopped
1 tsp lime zest
4 x 10-12 inch tortillas*
6 ounces shredded cheese- cheddar, mozzarella, pepper jack, etc.*
Spicy Sour Cream:
1/4 cup sour cream(or yogurt)*
3 tbs hot sauce
Serve with: Pico De Gallo
Instructions
Preheat the oven to 400F.
Make the Veggie Filling: Heat oil in a large skillet over medium-high heat. Add the onion and garlic, sauté 4-5 minutes until fragrant. Lower heat to medium and add the chopped veggies and salt. Stir occasionally until the veggies soften and release their liquid, about 12 minutes. Add the oregano, cumin, coriander, chilli powder and give a good stir. Add the chopped greens and black beans and a couple of tablespoons of water and stir until the greens wilt 2-3 minutes. Turn heat off. Stir in optional cilantro & lime zest.
Assemble the Quesadillas: Scatter 1/2 cup cheese over the whole tortilla. Add one cup of veggie filling over half of the tortilla. Fold the Tortilla in half so the filling is encased with cheese (see photo). Brush the outer side of the tortilla with oil, and place in a hot oven for 15 minutes. You can place the greased quesadilla directly on the oven grates, or on a lined sheet pan, flipping halfway through. Bake until tortilla is crispy, and cheese is melty.
Cut each into 4 pieces and serve with the Spicy Sour Cream and Pico De Gallo
To make the spicy sour cream: simply mix a few tablespoons of hot sauce, with the sour cream in a little bowl.
*In flyer August 6 - 12, 2023
Recipe and photo credit: Feasting at Home
salmon bowls
Ingredients
5 salmon fillets , 4-6oz each*
2 cups white rice,*
1 1/2 cups edamame , shelled
1 English cucumber , sliced*
6 green onions , chopped
2 mangos , peeled and cubed
2 avocados , peeled, seeded and cubed
1/2 cup chopped fresh cilantro
Sriracha mayo for topping
Teriyaki Sauce:
½ cup low sodium soya sauce
2 tbs rice vinegar
1 tbs sesame oil
1/4 cup + 1 tbs light brown sugar
1 tbs honey
¾ tsp ground ginger
2 garlic cloves, minced
2 tsp cornstarch + 2 tsp water, mixed
1/4 tsp crushed red pepper flakes
Instructions
Make Teriyaki Sauce (can made and refrigerated several days ahead): Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool.
Marinate Salmon: Pour ¼ cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.
Cook rice according to package instructions.
Cook Salmon: (I prefer the air fryer, but see bak Preheat air fryer to 400ºF. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).
Assemble Salmon Bowls: Divide rice among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.
Garnish: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.
*In flyer August 6 - 12, 2023
Recipe and photo credit: Tastes Better from Scratch
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Garlic Lemon Prawn Linguine & Watermelon Feta Salad
Garlic Lemon Prawn Linguine
Ingredients
Instructions
Cook Pasta: Cook pasta according to package directions, drain and set aside.
Sauté Garlic and Red Pepper in Oil: Using the same pan, heat olive oil and 2 tbs of butter. Then add the garlic and red pepper flakes and cook until fragrant.
Cook Prawn: Add the prawn and salt and pepper to taste. Cook until the shrimp start to turn pink. Then add Italian seasoning and spinach and cook until wilted.
Combine Pasta and Prawn: Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Then stir until mixed and the butter is melted.
Enjoy: Add a dash of lemon juice and then serve while hot.
*In flyer July 30 - August 5, 2023
Recipe and photo credit: The Recipe Critic
watermelon feta salad
Ingredients
1/4 c.extra-virgin olive oil*
2 tbs.red wine vinegar*
1/2 tsp. kosher salt
3 c.cubed seedless watermelon*
1 c. cucumber, chopped*
1 c.crumbled feta*
1/2 c. red onion, thinly sliced
1/2 c.coarsely chopped mint, plus more for garish
Flaky sea salt, for garnish (optional)
Instructions
Step 1: In a small bowl, whisk together oil, vinegar, and salt.
Step 2: In a large serving bowl, combine watermelon, cucumber, feta, red onion, and mint. Add dressing and toss to coat.
Step 3: Garnish with more mint and flaky sea salt if desired.
*In flyer July 30 - August 5, 2023
Recipe and photo credit: Delish
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Peach Fennel Summer Salad, Lemon Garlic Steak & Easy Squash Rice
Peach Fennel Summer Salad
Ingredients
2 medium fennel bulbs, sliced paper thin
2 cucumbers, very thinly sliced*
1 TBS virgin olive oil, more for drizzling
1½ TBS fresh lemon juice, more for to taste
½ TSP sea salt
Freshly ground black pepper
2 peaches, pitted and sliced*
⅓ cup mixed basil and mint
2 TBS toasted and crushed pistachios
¼ cup crumbled feta cheese*
Scoops of pesto
Instructions
In a medium bowl, toss together the fennel, cucumber, olive oil, lemon juice, salt, and several grinds of black pepper.
Arrange the fennel mixture on a platter along with the peaches, herbs, pistachios, feta, and scoops of pesto. Drizzle with olive oil and season to taste as desired.
Serves 4 as a side.
*In flyer July 23 - 29, 2023
Recipe and photo credit: loveandlemons.com
Lemon Garlic Steak
Ingredients
Instructions
Pat steaks dry and sprinkle both sides with salt, pepper, diced garlic and a squeeze of lemon.
Heat 1 TBS butter, olive oil and garlic in a 12-inch heavy skillet over moderately high heat until hot but not smoking, Add steaks then saute 2-3 minutes per side for medium. Squeeze more lemon juice on the steak right before removing from heat. Transfer steaks with tongs to a plate and serve warm.
*In flyer July 23 - 29, 2023
Recipe and photo credit: Gimme Delicious
easy squash rice
Ingredients
2 cups chicken broth
1 cup long-grain white rice uncooked*
2 TBS butter divided
½ TSP Italian seasoning
2 cups zucchini, diced ¼”
2 garlic cloves minced
1 small tomato diced*
½ cup parmesan cheese grated*
salt & pepper to taste
1 TBS parsley chopped
Instructions
Bring chicken broth, rice, 1 TBS of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 as per package instructions.
Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
Garnish with parsley and additional parmesan cheese if desired.
*In flyer July 23 - 29, 2023
Recipe and photo credit: Spend with Pennies
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Za'atar Chicken & Easy Niçoise Salad
Za’atar Chicken
Ingredients
1/4 cup za'atar seasoning
1/4 cup olive oil
3 tsp dried oregano
1 tsp salt
1/2 tsp ground cumin
1/2 tsp ground turmeric
3 pounds bone-in chicken thighs
1 cup pimiento-stuffed olives
1/2 cup dried apricots
1/2 cup pitted dried plums (prunes)
1/4 cup water
Hot cooked basmati rice, optional
Instructions
In a large bowl, combine the first 6 ingredients. Add chicken; toss to coat.
Arrange olives, apricots and plums on the bottom of a 4- or 5-quart slow cooker. Add 1/4 cup water; top with chicken. Cook, covered, on low until chicken is tender, 5-6 hours, serve with rice.
*In flyer July 16 - 22, 2023
Recipe and photo credit: Taste of Home
Easy Niçoise Salad
Ingredients
2 cups mixed greens
6 oz green beans
3 soft-boiled eggs
6 small garlic boiled potatoes
6 oz oil-packed tin fish like smoked tuna or salmon
1 cup mixed olives
½ cup cherry tomatoes
2 small cucumbers, cut into small pieces
2 tbs fresh basil, roughly chopped
1 tsp smoked paprika
1/2 tsp salt
3 garlic cloves
1 tsp fresh cracked black pepper
Lemon Dressing
5 tbs lemon juice
6 tbs olive oil
1 tsp Dijon mustard
1 tsp honey
½ tsp salt
2 tbsp fresh chives
Instructions
Bring a small pot of water to a rapid boil. Add green beans and blanch for 2 minutes. Drain and allow to cool completely.
Boil potatoes with garlic cloves, drain and sprinkle with paprika, salt and fresh cracked pepper.
In a small bowl mix together all ingredients for lemon dressing.
On a large platter arrange mixed greens. Top with potatoes, olives, tomatoes, cucumbers, eggs, green beans and fish. Drizzle with dressing and top with fresh basil.
*In flyer July 16 - 22, 2023
Recipe and photo credit: The Modern Proper
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Lemon Blueberry Daiquiri & Strawberry Arugula Salad with Feta
Lemon Blueberry Daiquiri
Ingredients
Blueberry Lemon Syrrup
For 1 Drink
Ice
2 oz.light rum
1 oz. freshly squeezed lemon juice
3/4 oz. prepared simple syrup
Fresh blueberries, for garnish
Lemon peel, for garnish
Instructions
Step 1 - In a medium saucepan over medium heat, combine sugar and water and stir until sugar has dissolved. Add blueberries and bring mixture to a boil. Reduce heat and simmer until blueberries have burst, about 5 minutes.
Step 2 -Remove from heat, stir in lemon zest, and let cool 10 minutes. Strain mixture into a clean jar and let cool to room temperature, about 20 minutes. (You will have enough blueberry simple syrup for at least 4 drinks.)
Step 3 - Fill a shaker with ice. Add rum, lemon juice, and simple syrup and shake until chilled. Strain into a chilled coupe and serve garnished with blueberries and a lemon peel.
*In flyer July 9 - 15, 2023
Recipe and photo credit: Delish
Strawberry Arugula Salad with Feta
Ingredients
6 cups fresh arugula or baby spinach
1-1/2 cups sliced fresh strawberries*
1/2 cup slivered almonds or pine nuts
1/2 cup crumbled garlic and herb feta cheese*
4 green onions, chopped
vinaigrette:
1/3 cup olive oil*
1 tbs Dijon mustard
1 tbs red wine vinegar
2 tsp lemon juice
1 tsp balsamic vinegar
1/4 tsp dried rosemary, crushed
1/4 tsp dried sage
1/2 tsp celery seed
1/8 tsp pepper
Instructions
In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.
*In flyer July 9 - 15, 2023
Recipe and photo credit: Dinner at the Zoo
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